Recipes - Chinese

Stir Fry Crabs with Ginger and Spring Onions (Hong Kong style)
Stir Fry Crabs with Ginger and Spring onions Hong Kong Style


The soft and succulent crab with ginger and spring onions make this stir-fry a perfect choice for weeknight dinner.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

1 Medium size Mud crab (500g)
80g of spring onions, sliced
40g of ginger, minced
3 Cloves of garlic, minced
2 Tbps of Chinese Rice Wine
2 Tbsp of Corn flour

Oyster Sauce:
1 Tbsp of Lee Kum Kee Panda Oyster sauce
(Dissolved in 2 Tbsp of water)

Thickening Sauce:
1 Tbsp of Corn Starch
1 Tbsp of Chicken Bouillon powder
(Dissolved in 2 Tbsp of water)




Steps:

1. Chop the crab into pieces. Wash and wipe dry. Coat the crabs in corn starch.

2. In a frying pan, heat up some oil in high heat (180 degrees) Deep fry the crabs until golden, about 5 minutes. Drain off excess oil on kitchen towels . Set aside

3. In the same frying pan, remove the oil. Stir fry the spring onions, minced garlic and ginger until aromatic, about 2 minutes, add then add the deep fried crabs. Stir fry thoroughly for 2 minutes.

4. Add the oyster sauce and Chinese rice wine and mix well. Finally, add the thickening sauce and remove from heat immediately after the sauce thickens.

5. Dish up and serve hot.


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Stir Fry Crabs with Ginger and Spring Onions (Hong Kong style)

Stir Fry Crabs with Ginger and Spring Onions (Hong Kong style)

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The soft and succulent crab with ginger and spring onions make this stir-fry a perfect choice for weeknight dinner.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

1 Medium size Mud crab (500g)
80g of spring onions, sliced
40g of ginger, minced
3 Cloves of garlic, minced
2 Tbps of Chinese Rice Wine
2 Tbsp of Corn flour

Oyster Sauce:
1 Tbsp of Lee Kum Kee Panda Oyster sauce
(Dissolved in 2 Tbsp of water)

Thickening Sauce:
1 Tbsp of Corn Starch
1 Tbsp of Chicken Bouillon powder
(Dissolved in 2 Tbsp of water)

Instructions

1. Chop the crab into pieces. Wash and wipe dry. Coat the crabs in corn starch.

2. In a frying pan, heat up some oil in high heat (180 degrees) Deep fry the crabs until golden, about 5 minutes. Drain off excess oil on kitchen towels . Set aside

3. In the same frying pan, remove the oil. Stir fry the spring onions, minced garlic and ginger until aromatic, about 2 minutes, add then add the deep fried crabs. Stir fry thoroughly for 2 minutes.

4. Add the oyster sauce and Chinese rice wine and mix well. Finally, add the thickening sauce and remove from heat immediately after the sauce thickens.

5. Dish up and serve hot.

Summary
Recipe Name
Stir Fry Crabs with Ginger and Spring Onions (Hong Kong style)
Published On
Cook Time
Total Time
Ingredients
1 Medium size Mud crab (500g) 80g of spring onions, sliced 40g of ginger, minced 3 Cloves of garlic, minced 2 Tbps of Chinese Rice Wine 2 Tbsp of Corn flour Oyster Sauce: 1 Tbsp of Lee Kum Kee Panda Oyster sauce (Dissolved in 2 Tbsp of water) Thickening Sauce: 1 Tbsp of Corn Starch 1 Tbsp of Chicken Bouillon powder (Dissolved in 2 Tbsp of water)
Average Rating
0 based on 00 ratings

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